Tofu Zugghini Stroganoff Recipe
Time to pamper your palate with this Tofu Zugghini Stroganoff recipe. If you always go for Low Fat dishes, then you should definitely try Tofu Zugghini Stroganoff. Use the freshest of tofu available to get a great Tofu Zugghini Stroganoff. Trust me and whip this dish now.
Ingredients
1 (10 1/2-ounce) package firm tofu
Vegetable cooking spray
1 teaspoon vegetable oil
1 medium zucchini, cut into thin strips
1 medium-size sweet red pepper, cut into thin strips
1/2 pound fresh mushrooms, sliced
2 cloves garlic, minced
2/3 cup skim milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dillweed
1 tablespoon Neufchatel cheese, softened
4 cups cooked medium egg noodles (cooked without salt or fat)
Directions
Wrap tofu in several layers of cheesecloth or paper towels; press lightly to remove excess moisture.
Remove cheesecloth; cut tofu into 1/2-inch cubes.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add tofu; saute 3 to 4 minutes or until lightly browned.
Drain tofu; pat dry with paper towels.
Wipe skillet with a paper towel.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add zucchini and next 3 ingredients; saute until tender.
Remove vegetable mixture from skillet, and set aside.
Wipe skillet dry with a paper towel.
Combine milk, flour, salt, and dillweed in a small bowl, stirring well.
Add flour mixture to skillet; bring to a boil over medium heat, stirring constantly.
Add cheese; cook, stirring constantly, until cheese melts.
Add tofu and vegetable mixture.
Cook over low heat, stirring constantly, until thoroughly heated.
Remove cheesecloth; cut tofu into 1/2-inch cubes.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add tofu; saute 3 to 4 minutes or until lightly browned.
Drain tofu; pat dry with paper towels.
Wipe skillet with a paper towel.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add zucchini and next 3 ingredients; saute until tender.
Remove vegetable mixture from skillet, and set aside.
Wipe skillet dry with a paper towel.
Combine milk, flour, salt, and dillweed in a small bowl, stirring well.
Add flour mixture to skillet; bring to a boil over medium heat, stirring constantly.
Add cheese; cook, stirring constantly, until cheese melts.
Add tofu and vegetable mixture.
Cook over low heat, stirring constantly, until thoroughly heated.
